Title: Smoked Chicken with Roasted-Red Pepper Sauce
Categories: Poultry
Yield: 4 servings

2 Turkey bacon slices
16 oz Skinless boneless chicken
-breast; 4 - 4 ounce pieces
1/4 ts Salt
1/4 ts Black pepper
1/2 c Red onion; chopped
1/2 ts Ground coriander
3 Garlic cloves; minced
1 Chipotle pepper; diced and
-drained
1 c Salsa
7 oz Roasted red bell peppers;
-drained and sliced
Chopped fresh cilantro;
-(optional)

1. Cook bacon in a large nonstick skillet over medium-high heat until
crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken
with salt and black pepper. Add chicken to bacon drippings in pan; sauté 2
minutes on each side. Remove chicken from pan. Add onion, coriander,
garlic, and chile to pan; sauté 3 minutes. Stir in salsa and bell peppers.
Return chicken to pan. Cover and cook over medium heat 12 minutes or until
chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if
desired. Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup
sauce).
NOTES : Serve this dish with flour tortillas, if desired.

Recipe by: Cooking Light March 1999 p. 117

Posted to EAT-LF Digest by Katherine Rodman on Mar
25, 1999, converted by MM_Buster v2.0l.